Brownies

By mangia_g2

Ingredients

• 1 1/2 sticks butter
• 4 oz unsweetened chocolate, chopped
• 1 tsp cinnamon
• 1 tsp espresso powder
• 2 large eggs
• 1 egg yolk
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 tsp salt
• 3/4 cup flour
• 1/2 tsp baking powder
• 3/4 cup semisweet chocolate chips

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Line bottom of 8 or 9 inch square pan with parchment or foil, extending beyond the pan to make handles. This will allow you to lift the brownies out of the pan while still warm. Lightly coat paper or foil with Pam.

Place butter and unsweetened chocolate in a microwave safe container and heat in 30 second increments, stirring between each session, until mixture has melted. (Or warm in a small saucepan over very low heat, stirring continually.) After mixture is melted and smooth, stir in cinnamon and espresso. Set aside.

In a large mixing bowl, whisk eggs and egg yolk. Whisk in both sugars and salt. Whisk in the chocolate mixture. Switching to spoon or spatula, stir in flour, baking powder, and chips. Blend enough for a smooth batter but do not overmix. Pour into the pan and bake 30 minutes. Underbaking is smarter than overbaking. The brownies are done when the top surface has become solid and displays small cracks. Remove from oven and allow to cool in pan no more than 5 minutes. Using the handles you made, carefully lift the entire brownie cake out of the hot pan and allow to cool on a rack. Cut into 16-20 squares.